When I was a little girl our family would go to Bev and Myrt’s for dinner quite often. They were my great aunts, that lived on four acres, with a mysteries barn we were not allowed into. They had horses, chickens, a big old brown dog everything a city child adored. There was even that patch of rhubarb my brother and I would sneak a stalk of and see who could take the biggest bite without making a face. Dinner at their house usually consisted of deep-fried chicken, mashed potatoes and homemade canned cinnamon peaches. Of course, they saved the best for last, the yummy Buttermilk Pie topped with creamy french vanilla ice cream.
Only after I got married and had two children did my Aunt Myrt give me her recipe. Although, her recipe card is tattered and dog-eared, the ink has blurred in some spots because of cooking splatters, and her petite handwriting still takes me back to my childhood, as does this sweet pie. I hope you enjoy this old family favorite.
Ingredients Bake 350° for 40mins
2 cups sugar
1 tsp nutmeg
1 tsp vanilla
2 Tbs. cornstarch
1 cube of melted butter
3 large eggs
1 cup of buttermilk
~ Mix the first seven ingredients on slow speed
~ Add buttermilk until well blended
~ Pour into an unbaked 9″ pie shell